SHRIMP PO BOY WITH CREAMY COLE SLAW
- SHRIMP PO BOY WITH CREAMY COLE SLAW
| SHRIMP PO BOY WITH CREAMY COLE SLAW | Print |
Recipe By: Alice Morrow
SHRIMP PO BOY WITH CREAMY COLE SLAW
Ingredients
- 1. See recipe for Bayou Fried Shrimp.
- 2. Prepare shrimp according to recipe or fry your way.
- 3. See recipe for Creamy Cole Slaw.
- 4. Dress the po-boy bread with your favorite condiment.
Instructions
- Add the cole slaw and the shrimp and serve
| Bayou Fried Shrimp | Print |
Recipe By: Alice Morrow
Bayou Fried Shimp
Ingredients
- 2 dozen, peeled large raw shrimp (can leave tail on for effect)
- 2 c. milk
- 1 large egg
- ½ c. yellow mustard
- Targil Seafood rub
- Salt and red pepper
- 1 pkg. Targil Fish Fry
- Vegetable or peanut oil
- Lemons
Instructions
- Peel shrimp, leaving tails on. Butterfly, season with seafood rub and extra salt and pepper if needed in a large bowl.
- Whisk together milk, egg, mustard and extra seasoning.
- Pour over shrimp and let stand 15 minutes to 1 hour.
- Combine fish fry with salt, red pepper and garlic powder.
- Dredge shrimp in fish fry mix. Shake off excess. Arrange on baking sheet.
- Pour oil about 3-4 inches n frying pan or dutch oven. Heat to 325.
- Fry in batches, 1 ½ minutes on each side or until golden brown. Do not overcrowd in pot.
- Drain on wire rack or paper towels.
Notes
*****If you prefer a more puffy fried shrimp, you can add 1 c. self-rising flour to fish fry. I also sometimes add a can of beer to the liquid part.
Serve with hush puppies, cole slaw, tartar sauce or catsup.
Leftovers make great po-boys!!!!!!!!!!!!!!!!
| CREAMY COLE SLAW | Print |
Recipe By: Alice Morrow
Creamy Cole Slaw
Ingredients
- 1-2 bags of store bought cole slaw (I like to use the traditional slaw and angel hair slaw)
- 1 medium onion, minced
- ½ c. sugar
- 1 c. low fat or fat free Miracle Whip
- ¼ c. white vinegar
- 1 t. celery seed
- 1 t. dry mustard
- Salt and pepper to taste
Instructions
- In large bowl, add cole slaw.
- In another container, mix all the ingredients except salt and pepper. Mix until well blended.
- Pour over cole slaw. Season to taste. Chill before serving.
Notes
*****Salad best when made at least a day ahead. When you serve if you find there is too much liquid, just drain it off. I use leftover cole slaw for lot of my sandwich wraps.
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